broccoli | cheese | food | onion | recipe | savory | vegetables

Broccoli pies a la Brianne.

January 8, 2010

Let’s get one thing straight: me and broccoli, we’re like this *holds two fingers together* We’re BFF‘s. When I was a baby, I ate so much broccoli with cheese my parents were afraid I’d turn into the Jolly Green Giant. Then I went through a rebellious phase of “I won’t eat anything green unless it’s a sour apple Airhead or anything that grows in the ground unless it’s french fries.” That lasted for a looooong time. Even when I stopped eating most of the junk I used to and started eating healthier, I didn’t really get into it too much. But thanks to Jay and his broccoli obsession, I now am back with my beloved broccoli.

Mmmmm…

So when Brianne said she was making ‘broccoli pies’ a while back, my head spun around like one of those cartoon characters, and I had to get the dirt on these. By the way, Brianne is a member of Cooking the Books, but she also has a brand new blog of her own, Iron Chef Mommy, so go add it to your blogroll! She sent me the recipe (which I am giving you here, word for word), and I’ve been waiting to make it for some time now. And here they are!

Because a pie made with broccoli must be healthy… right?

BROCCOLI PIES

First you get:

  • 1 cup Bisquick
  • 1 package (like the old ghetto square boxes) frozen chopped broccoli (or spinach) thawed (drained too if you’re using spinach)
  • 4 eggs
  • 1 cup shredded mozzarella
  • ½ cup grated parmesan
  • ½ cup chopped onion
  • ½ cup vegetable oil

Then you should:

  1. Beat eggs, oil, onion and cheeses together.
  2. Stir in broccoli and Bisquick. Bake in square pan at 400° F for 15-20 minutes, or put them in jumbo muffin pans (get about 10) and bake at 375° F for 15 minutes, or in the mini muffin pans at 350° F for about 10 minutes, all until the top has just a hint of brown. They’re freaking awesome!

Okay, now for my edits: I used a mozzarella/provolone mix and it was fantastic. I’d also recommend cheddar, I bet white cheddar would be perfect. I made mine in regular muffin tins, as you can see, and they had to bake for about 20-25 minutes to get golden. But that also could just be my oven. Next time, I’d also sprinkle a little salt in the mix, they were “amazeballs” (to quote Brianne) as they are, but I’m a salt fanatic.

Oh, I also got about 18 of them. And I ate about 8. Don’t judge me.

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  1. So glad you liked them!! I forgot to include the times for a regular muffin pan LOL.

    Also – that may not be your oven. Mine is super hot. White cheddar is delicious in them – I sometimes add salt, but if I made them for Maddie, I leave that out.

    ….and I won’t judge you. I’ve eaten half a batch in one night before.

  2. We all loved them, they’re are only 2 left!

    My oven usually runs low, I have to leave stuff in a bit longer, so between the two of us we have a normal oven, haha.

    And thank you for not judging, because I ate one more after I posted this :X

  3. I HAVE to make them for my bestfriend – like you she is a broccoli fanatic. So pleeeeease enlighten me, what is bisquick? Is it just instant pancake batter? Or do they make other stuff too?

  4. Those look really good! I’m gonna try these soon, they seem like an easy thing to make for munching on over the course of a few days. Do they keep well? Could I freeze them?

  5. Anna- they didn’t last long enough for me to find out!! But they were super quick to make, so maybe halve the recipe if you’re unsure about finishing them all? That way you can always make more…

  6. Anna – they keep in the fridge for about 5 days or so. You can heat them in the microwave 🙂 Also, they do freeze. I don’t recommend leaving them in there forever, but if f you freeze them for a week or two they’re fine! Enjoy!

  7. Oh well actually I’m in that phase right now (where i don’t eat anything green hahaha) but broccoli is my lover <3 and I want to make this so much
    The only problem is… what is Bisquick? Is there an alternative because I could not get my hands on these in my country and thus i cannot make this and now i am sad :'(

    I love your blog!

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